Jackfruit Payasam is one of the delicacies from the state of Kerala. Jackfruit payasam is one of the delicious payasam which is made with jackfruit, jaggery, and coconut milk. Mostly this is prepared on authentic occasions like Onam or any festivals.
There are so many variations in preparing this payasam. Some usually grind the jackfruit and make it as payasam and some chop jackfruit into bit size and make it as payasam. Also for thickening, some may use semolina and some of them use rice flour. Some even skip the thickening process and enjoy the delicious coconut milk flavored payasam.
Here I am following the method of making jackfruit into bit size and by adding the rice flour. Also, as I am using the organic jaggery, I did not strain the jaggery instead added it directly into the payasam, as it has no impurities in it. If you are using regular jaggery melt it in the 1/4 cup of water and filter it and use it in the payasam.
Also to decorate I am using coconut bits sauteed in the ghee as we are making this payasam with coconut milk. You can even add cashews and raisins according to your taste and preference. To make coconut milk I ground 1 coconut with 1 and 1/2 cups of water and stained it. This is thick coconut milk. Again to the strained coconut add 1 more cup of water and grind it and extract the coconut milk. This is the thin milk. Now let us see how to prepare this recipe.
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- 4 pieces Jackfruit big size
- 1/3 cup Jaggery/Vellam
- 1.5 cup Coconut Milk thick extract
- 1 cup Coconut Milk thin extract
- 1 tsp Cardamom/Elaichi Powder
- 2 tbsp Coconut bits
- 2 tbsp Ghee
- 1 tsp Rice flour
- Cut the jackfruit into a bit size pieces. If measured it should come around a cup full heaped.
- Heat a pan and add a tbsp of ghee. Add the chopped jackfruit and saute for a min.
- Then add thin coconut milk(2nd extracted) and close the lid and cook for 5 to 6 mins until the jackfruit gets softened. In between mix the jackfruit.
- Then add jaggery powder, cardamom powder and mix well until the jaggery is dissolved completely.
- Now add the thick coconut milk, mix well and bring it to a boil. In a cup mix rice flour with 2 tbsp of water and pour it in the payasam.
- Boil the payasam for another 2 min. The payasam gets thicken due to rice flour mixture. Switch off the flame and set aside.
- Heat another pan and add a tbsp of ghee. Add coconut bits and saute until it turns golden brown color. Reserve a tsp of coconut bits and add the remaining into the payasam and mix well.
- Garnish payasam with the remaining coconut bits and jackfruit bits. Scrumptious payasam is ready.
- To make coconut milk I ground 1 coconut with 1 and 1/2 cups of water and stained it. This is thick coconut milk. Again to the strained coconut add 1 more cup of water and grind it and extract the coconut milk. This is the thin milk.
- As I am using the organic jaggery, I did not strain the jaggery instead added it directly into the payasam, as it has no impurities in it. If you are using regular jaggery melt it in the 1/4 cup of water and filter it and use it in the payasam.
- Instead of coconut bits, you can even add cashews and raisins to garnish.
Delicious and flavorful jackfruit payasam is ready to relish.
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